NuWave Bravo User Guide
- June 6, 2024
- nuwave
Table of Contents
NuWave Bravo
Getting Started
Temperatures and times can be adjusted on all functions before and during the cooking process. TEMP/TIME: turn the START/PAUSE Dial to set or adjust.
FAN: Choose between 3 fan speeds. Ideal for crispier results.
Turn the Bravo ® ON and OFF.
Press ON/OFF. This button also stops any cooking function. While cooking press ON/OFF to cancel.
Choose between the 12 cooking Menu options. Each menu has a preset cooking temperature and time.
Press MENU. Turn the START/PAUSE Dial to choose your desired menu.
S tart cooking. 350˚F and 15 minutes are the defaults.
Turn the START/PAUSE Dial to adjust cooking functions or to scroll through Menu options. Press START/PAUSE to begin cooking.
Note: START/PAUSE pauses cooking process. Press START/PAUSE during cooking to pause the Bravo. Press again to resume.
Quickly warm your favorite leftovers. 140˚F and 1 hour are the defaults.
Press and hold down WARM for 2 seconds. Press START/PAUSE to begin.
Note : Refer to the owner’s manual for details.
Bravo has top and bottom heat elements that are both adjustable.
Press TOP/BTM to toggle between top heat adjustment and bottom heat adjustment. Turn the START/PAUSE Dial to adjust the amount of power sent to each heat source.
Menu
Note: Preset temperatures and times may need minor adjustments to best suit your desired results.
Menu Temperature Time Heat Rack Menu Temperature Time Heat Rack
Minutes TOP/BTM Position Minutes TOP/BTM Position
1
| Air Fry|
360°F
|
00:15
|
100/100
|
Any
|
7
| Grill|
425°F
|
00:15
|
0/100
|
Any
2
| Bagel|
450°F
|
00:06
|
100/100
|
Any
|
8
| Pizza|
450°F
|
00:15
|
100/100
|
Any
3
| Bake|
350°F
|
00:25
|
100/100
|
Any
|
9
| Reheat|
350°F
|
00:10
|
100/100
|
Any
4
| Broil|
450°F
|
00:10
|
100/0
|
Any
|
10
| Roast|
375°F
|
00:30
|
100/100
|
Any
5
| Dehydrate|
100°F
|
02:00
|
100/100
|
Any
|
11
| Toast|
450°F
|
00:06
|
100/100
|
Any
6
| Frozen|
325°F
|
00:20
|
100/100
|
Any
|
12
| Waffle|
450°F
|
00:05
|
100/100
|
Any
Cooking Guide
Note: Temperatures and times may need minor adjustments to best suit your desired results.
Prepackaged Foods: Follow the directions on the package and reduce temps and times by 15%. Check periodically.
__**Beef/Lamb**
|
Rack Position
|
__**Temp.**
|
F resh – Minutes
|
Internal Temp. (Thermometer) / Notes
Patties (1” thick)|
Any
| 450°F|
00:12 – 00:15
|
160°F
Steaks (1” thick)|
__ Any
|
450°F
|
00:08 – 00:10
00:10 – 00:12
00:12 – 00:15
00:15 – 00:18
00:18 – 00:20
| Rare: 125°F – 134°F Med. Rare: 135°F – 144°F Medium: 145°F – 149°F Med. Well: 150°F – 159°F Well: 160°F
Poultry
|
Rack Position
|
Temp.
|
Fresh – Minutes
|
Internal Temp. (Thermometer) / Notes
Pieces: Breasts, Legs, Thighs|
Any
| 375°F|
00:10 – 00:12
|
165°F
Whole Chicken (3-4 lbs.)|
1
| 375°F|
00:10 – 00:12 per lb.
|
165°F
Boneless/Skinless Chicken Breasts|
Any
| 375°F|
00:08 – 00:10
|
165°F
Cornish Hen (Whole, 1-1.5 lbs.)|
Any
| 375°F|
00:28 – 00:33
|
165°F
Turkey Breast (4 lbs.)|
Any
| 375°F|
00:14 per lb.
|
165°F
Turkey Legs|
Any
| 375°F|
00:50
|
165°F
Pork
| Rack Position| Temp.|
Fresh – Minutes
|
Internal Temp. (Thermometer) / Notes
Bacon|
Any
| 400°F|
00:12 – 00:18*
|
*For extra crispy.
Ham|
1
| 325°F|
00:13 – 00:15 per lb.
|
Apply glaze before the last 5 minutes of the cooking time.
Sausage Links|
Any
| 350°F|
00:07
|
160°F
Sausage Patties|
Any
| 350°F|
00:10
|
160°F
Italian, Bratwurst, etc.|
Any
| 375°F|
00:10
|
160°F
Chops|
Any
| 450°F|
00:12
|
145°F
Roasts (3-4 lbs.)|
Any
| 350°F|
00:24 per lb.
|
145°F
Tenderloins|
Any
| 450°F|
00:20
|
145°F
Spare Ribs|
Any
| 375°F|
00:28 – 00:33
|
160°F
Country-Style Ribs|
Any
| 375°F|
00:25 – 00:30
|
160°F
Hot Dogs|
Any
| 350°F|
00:02 – 00:03
|
140°F
Seafood
| Rack Position| Temp.|
Fresh – Minutes
|
Internal Temp. (Thermometer) / Notes
Fish: Fillets (½” thick)|
Any
| 400°F|
00:06 – 00:07
|
145°F
Fish: Steaks and Fillets (1” thick)|
Any
| 400°F|
00:08 – 00:09
|
145°F
Shrimp|
Any
| 400°F|
00:05 – 00:06
|
Cooking time may vary with size.
Scallops (Sea)|
Any
| 400°F|
00:08 – 00:09
|
130°F / Scallops or lobster turn opaque when cooking is complete.
Scallops (Bay)|
Any
| 400°F|
00:06 – 00:07
|
Lobster Tails (8 oz.)|
Any
| 360°F|
00:10 – 00:15
|
Vegetables
| Rack Position| Temp.|
Fresh – Minutes
|
Internal Temp. (Thermometer) / Notes
Corn on the Cob (Wrapped in foil, 2-4 pc.)|
Any
| 425°F|
00:09 – 00:10
|
Root Vegetables (8-12 oz.)|
Any
| 425°F|
00:20 – 00:30
|
Potatoes: Whole (8 oz. each) Cut in ½ Lengthwise French Fries|
Any
| __ 425°F|
00:45
00:30
00:20
|
Roasted Onion (Wrapped in foil, 4-6 each)|
Any
| 425°F| 00:20|
Roasted Garlic (Wrapped in foil, 4-6 each)|
Any
| 425°F| 00:22|
Broccoli (8-12 oz.)|
Any
| 425°F| 00:10|
Squash (8-12 oz.)
| Any| 425°F| 00:30 – 00:35|
Eggplant (Whole)|
Any
| 425°F| 00:40|
Eggplant (½” slices)|
Any
| 425°F|
00:10 – 00:15
|
Baked Apples (2 to 6 each)|
Any
| 425°F|
00:20
|
Baked Pears (2 to 6 each)|
Any
| 425°F|
00:25
|
